Potage Parmentier

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

6 c. water 1 (No.2) can tomatoes
4 lg. potatoes, peeled
Butter
3 lg. leeks, washed and chopped
Seasonings to taste

Cook potatoes in salted water until they fall apart. Saute leeks in butter until soft but not brown. In another pan simmer tomatoes, broken up, and liquid. Add leeks and tomatoes to potatoes and simmer half an hour. Season to taste.

Tina's Gazpacho

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Elspeth Cahill Swope

1 clove garlic, cut Dash of Tabasco
6 lg. ripe tomatoes, peeled, and seeded and finely chopped
1 1/2 c. cucumbers, peeled and diced
1/2 c. red or green peppers, minced
2 c. fresh tomato juice
1/3 c. olive oil
1/2 c. onion, minced
3 T. lemon juice

Rub a large glass bowl with the cut garlic. Put in the tomatoes, peppers, onion and cucumbers. Pour the remaining ingredients over the vegetables. stir. Chill overnight or at least three hours in refrigerator. Makes 8 servings. Serve in individual chilled glass bowls; croutons to sprinkle on top are optional. No cooking involved!

The biggest room in the world is the room for improvement.

Waschtagsuppe (of Lentils, Dried Peas, or Beans)

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Renata Briggs

1 lb. dried lentils, peas, or beans
3 beef bouillon cubes
1/4 tsp. allspice
3 qts. water
1 bay leaf
3-4 stalks celery with tops
Salt and pepper to taste
2-3 lg. carrots
4-5 med. potatoes, peeled and diced
3-4 med. leeks or onions
1 ham bone or pig's feet or pig's shanks
1-2 additional onions finely diced
1/4 tsp. dried mustard
Dash soy or Maggi sauce
2 tsp. butter or bacon fat

In a good sized pot, perhaps pretty enough to take to the table, put in the water, bone or meat, lentils (or peas or beans). Bring to a heavy boil and then simmer on low heat. Add the vegetables, coarsely chopped, and the spices and herbs. Cook for about two hours, stirring occasionally with a wooden spoon. If you are unable to stir the soup, put the boiling pot into the oven at 300 degrees for about two hours.

Just before serving correct seasoning. Melt butter or bacon fat and brown onions. If you like, frankfurters, knockwurst or other tasty sausages may be cut into the soup and cooked in it. Washday Soup should be served with rye bread or crispy rolls, and followed by a heavy dessert, such as upside down cake or rice pudding. Many people like to add a dash of vinegar to their Waschtagsuppe. Serves six to eight.

Reprinted by permission of Wellesley (the Magazine).

Walter's Scotch Broth for Two

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helrnreich

(because he always has a supply of frozen ground lamb and frozen lamb stock)

1 1/2 c. lamb stock
I med carrot, sliced, approx. 1/3 c.
1/3 c. quick barley
1/3 c. lamb (ground uncooked or diced cooked or whatever)
1 sm. turnip diced, approx. 1/3 c.
Some celery if desired, approx. 1/3 c.
1 or 2 T. chopped onion
Salt and pepper
1 T. butter (approx.)
Parsley

Saute lamb, butter, onion, carrot, turnip, celery for 10 minutes. Bring stock to boil. Add barley and the sauteed ingredients to stock. Continue to simmer for 10 minutes. Season and add parsley. He eats it all, but it is enough for two.

Fannie's Persian Soup -- Ash*

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1 hard boiled egg chopped
1 T. parsley
1/2 c. raisins (or any dried fruit)
1/4 c. green tops of onions or chives, chopped
2 to 3 c. plain yogurt
2 tsp. salt
1/2 c. sour cream
1/2 tsp. white pepper
2 sm.-med. cucumbers, chopped
1 T. lemon juice
1 c. cold water or milk
1 T. fresh dill or 1/2 tsp. dill seed

Put all ingredients in a big bowl. Mix well. Let soup stand in refrigerator 2 to 3 hours at least. (May be made day before; keeps very well for several days). When serving, garnish with parsley and/or fresh dill and float an ice cube in each serving.

*ASH is a very popular meal among the Persians. In the old days, the Persians were famous for the varieties of ASH (soup to us) which they could prepare. The Persian word for "cook" is ash-paz, literally "maker of soup". The word "kitchen" in Persian is ash-paz-khaneh, that is "the house of the cook". This should indicate the importance of the word ASH and the role that soup used to play in the lives of ancient Persians.

Nursery Soup

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Shirley Bradley Ceely

1 lg. onion, cut thin
1 (20 oz.) can tomatoes
4 sm. potatoes
3 c. milk
Pinch baking soda
Salt
Butter or margarine
Pepper
1/4 c. water
Celery salt
Pinch of sugar

Saute onions in butter or margarine until soft. Slice potatoes and cook separately until soft. Add tomatoes to onion and cook gently until tomatoes soften and fall apart. Add potatoes and 1/4 cup water to tomato mixture. Cook five minutes. Remove from fire. Heat milk, add a pinch of baking soda. Add milk to mixture. Do not boil. Add seasonings. Serves 3 to 4.

As we advance in life, we learn the limits of our abilities.

Norwegian Fruit Soup

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Helen Methfessel Haugen

1/2 box prunes
1 orange sliced thin
1/2 box dried apricots
1 (3 inch) stick cinnamon
1/2 box dried peaches
1/2 c. pearl tapioca
1/4 c. currants
1/2 c. sugar
1 c. raisins
1 can pie cherries
1 lemon, sliced thin
3 qt. water

Soak dried fruits and tapioca in 2 quarts water overnight. Bring to boil and simmer until tapioca is clear. Add 1 qt. water and pie cherries and heat. When serving, a little brandy in each bowl is excellent.

Mushroom Soup

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Pat Harvey Kennedy

15 green onions, tops and all
7 c. chicken broth
3/4 c. butter
1 1/2 lbs. fresh washed trimmed and sliced mushrooms
1/2 c. flour
Salt and white pepper to taste
2 c. half-and-half cream

Cook onions in butter for about 3 minutes. Add flour, salt, and white pepper to taste. Heat for about 10 minutes, stirring constantly. stir in mushrooms, reserving sane for garnish, and cook 10 minutes more. Slowly add heated chicken broth and bring to boil. Put through blender until smooth. Return to stove and stir in cream. Heat through but do not boil. Garnish each serving with reserved mushroom slices.

Hot Sherried Tomato Boullion

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Mary Gerathy

1 (46 oz.) can tomato juice
3 (10 1/2 oz.) cans consomme
1 tsp. chervil
1 tsp. Spice Island's Salad
1 tsp. basil
1 tsp. chives
1 soup can Almaden dry cocktail sherry

Herbs Heat juice, consomme, sherry and herbs together 20 minutes. Serve piping hot.

Minestrone Soup

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Lydia Richardson Bates

1 c. lg. shells of macaroni, cooked
1 c. coarsely grated cabbage
6 c. water
1 clove garlic, minced
2 tsp. salt;
1 T. olive oil
2 T. parsley, chopped
1/4 tsp. pepper
1 med. onion, chopped
1/4 tsp. celery salt
3/4 c. celery, chopped
1 T. soy sauce
1 (16 oz.) can tomato sauce
1 (16 oz.) can kidney beans
1 (16 oz.) can tomatoes
Parmesan cheese

Mince garlic, combine with onion, parsley, celery, and cook until onion is limp. Add rest of ingredients except macaroni and beans and cook, covered, 30-45 minutes. Add beans and shells and cook 15 minutes more. Add salt to taste. Serve with Parmesan cheese, salad and French bread for good, easy supper.
Soup improves with standing.

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